Thursday, 5 April 2007

Weekend Lunch Series: Tikhi Puri, Rasavalu Bataka nu shaak.....

Another weekend lunch favorite in Gujarati homes.....tikhi puri, rasavalu batata shaak and athanu....mainly spicy puri, gravy potatoes and a pickle...what could fill you up better than this?

I like making these puris every once in a while because they are spicier than the plain puris....no, well, the real reason is that I like to dunk these puris the next morning in my masala chai - I love it...been doing this ever since I was a kid...

Rasavalu batata shaak is not made as often as I would like in my home because of Kartik's aversion to potatoes....but he stills likes me to make it for myself....so sweet, isn't it?


Here are the recipes:

For Raasavaalu Batata nu Shaak:
  • 3 large potatoes- boiled, cooled and chopped roughly
  • 1 large- jalapeno or green chilies - chopped
  • 1 large Juicy Tomato - chopped
  • 1 tbsp- Oil
  • Mustard Seeds, Jeera Seeds, Curry leaves, Dry red chili, Asafoetida - for tempering
  • Salt, Sugar, turmeric powder,dhania-jeera powder to taste, Cilantro to garnish.
  • Water - as needed
Cool the boiled potatoes and chop them roughly. Chop the tomato and jalapeno, set aside. In a pan, heat the oil, add the jeera, mustard seeds, curry leaves, and asafoetida. Add the jalapeno and tomato along with the turmeric. Stir well. Add some water for the gravy. Add the potatoes now, stir gently...now add the seasonings....Bring to a boil, add cilantro for garnish. Serve hot with Puris.

For Tikhi Puris:
  • 1.5 cups- Wheat Flour
  • 1 tsp: Oil
  • Salt, Turmeric, red chili powder - to taste
  • Enough water or milk to knead a stiff dough.
  • Oil - for deep frying
Mix the flour with the salt, turmeric, red chili powder. Make a well in the center. Add the Oil. Slowly rub the dough into the oil. Slowly add hot water or milk, kneading the dough. Make sure to knead a stiff dough....if it is too soft, it will be hard to roll the puris. Cover for at least half an hour. Knead the dough again taking a little oil in your hand. Tear off little pieces of dough and make small rounds. Roll the rounds into puris and deep fry in hot oil till puffy. Drain on paper towels and serve.

I served this meal with homemade yogurt,Homemade Chana-Methi Pickle -(recipe coming soon, see above picture) and Masala tea. A perfect menu for the weekend.....try it sometime.

See you next week, enjoy the long Weekend.

TIBETAN HERBAL MEDICINE

Search this Blog: